公开(公告)号：KR1020010048077A

公开(公告)日：2001-06-15

申请号：KR1019990052584

申请日：1999-11-25

Applicant: 한국식품연구원

Inventor： 유익종 ,  박우문 ,  전기홍 ,  최성유

IPC: A23L1/32

Abstract: PURPOSE: A method for preparing a fried quail egg is provided which significantly increases side adhesion between the quail egg and frying clothing and improves the taste of the fried quail egg. CONSTITUTION: The method comprises steps of: (i) boiling quail eggs and shelling boiled quail eggs; (ii) dipping the shelled quail eggs in an albumen solution; (iii) powdering the albumen solution dipped quail eggs with flour; (iv) dipping the frying powdered quail eggs into batter to coat evenly ; and (v) deep-frying the coated quail eggs.

Abstract translation: 目的：提供一种制备油炸鹌鹑蛋的方法，显着增加鹌鹑蛋和油炸服装之间的侧向粘附，改善油炸鹌鹑蛋的味道。 构成方法：该方法包括以下步骤：（i）煮鹌鹑蛋和煮沸鹌鹑蛋; （ii）将有壳的鹌鹑蛋浸入蛋清溶液中; （iii）将白蛋白溶液粉碎，用面粉浸鹌鹑蛋; （iv）将油炸的鹌鹑蛋浸入面糊中均匀涂抹; 和（v）油炸鹌鹑蛋。

公开(公告)号：KR100325717B1

公开(公告)日：2002-03-06

申请号：KR1019990052584

申请日：1999-11-25

Applicant: 한국식품연구원

Inventor： 유익종 ,  박우문 ,  전기홍 ,  최성유

IPC: A23L1/32

Abstract: 본발명은메추리알튀김제조방법에관한것으로서, 삶아서깐 메추리알을기름에튀겨내는메추리알튀김제조방법에있어서삶아서깐 메추리알을난백액에침지시킨후 메추리알을튀기면메추리알과튀김옷의결착력을증가시키고, 메추리알튀김의맛을향상시켜메추리알과튀김옷이분리되어먹기불편하고외관상좋지않은단점을개선할수 있다.